CHEMISTR

Y
MELC 2
•Recognize the major
categories of biomolecules
such as carbohydrates, lipids,
proteins, and nucleic acids
 LEARNING OBJECTIVES
a. Identify the major categories of biomolecules
such as carbohydrates, lipids, proteins and
nucleic acids.
b. describe carbohydrates and its classification
and function (monosaccharides, disaccharides
and polysaccharides);
c. distinguish between good and bad effects of
lipids in our body.
BIOMOLECULES
:
Carbohydrates
& Lipids
Do This!
The class will choose their favorite food products such as
sweets, dairy and meat products. Each will be provided with
play money. They will buy a particular product of their interest.
Assigned budget is Php 300.00 and the time limit for marketing
is 30 seconds.
On one corner of the room, different local products are
present.
 Do This!
Kutsinta – 5.00 each Panutsa – 3pcs/10.00 Palitaw –10.00 each

Buttersuch
These may include delicacies – 35.00
as kalamay,
balikutsa, camachile, milk, eggs, chicharon, coconut oil,
taho, fish, meat, legumes and the like
Kalamay –10.00 each Olive oil – 45mL 50.00
Cheese –40.00
Do This!
a.Why did you choose those food?
b.How will you describe each group? How do
they differ?
What BIOMOLECULES:

is any large molecule that is produced by a living

organism, including large macromolecules such as
proteins, carbohydrates, lipids and nucleic acids
“CARBOHYDRATES”
https://youtu.be/LeOUIXbFyqk
 CARBOHYDRATES
• They are molecules made from aldehydes and ketones containing
numerous hydroxyl groups.
• All carbohydrates contain carbon, hydrogen, and oxygen.
• The general empirical structure for carbohydrates is (CH2O)n.
• They are the most abundant organic molecules in nature and also
referred to as “saccharides”.
• The carbohydrates which are soluble in water and sweet in taste are
called as “sugars”
 CARBOHYDRATES
Functions:
• Carbohydrates along with being the chief energy source,
in many animals, are instant sources of energy. Glucose is
broken down by glycolysis/ Kreb’s cycle to yield ATP.
• Serve as energy stores, fuels, and metabolic
intermediates. It is stored as glycogen in animals and
starch in plants.
• Stored carbohydrates act as an energy source instead of
proteins.
 CARBOHYDRATES
Functions:
Why do you think marathon runners eat a meal rich
in carbohydrates the day before a race?
• Marathon runners eat a meal rich in carbohydrates
(the strategy iscalled carbo-loading) the day before a
race to store as much glucose as possible in their
muscle cells to sustain them during their prolonged
activity.
 CARBOHYDRATES
Classifications:
• Monosaccharides
• Disaccharides
• Polysaccharides
 CARBOHYDRATES
Classifications:
• Monosaccharides
From the prefix “mono” which means one, monosaccharide is
the simplest sugar and the basic subunit of a carbohydrate.
These compounds are white solids at room temperature.
 Because they have polar, hydroxyl (-OH) groups in their
molecular structures, they are very soluble in water.
The most common monosaccharides are glucose (also called
dextrose), fructose or fruit sugar and galactose (sugar in milk).
 CARBOHYDRATES
Classifications:
 CARBOHYDRATES
Classifications:
• Disaccharides
Disaccharides consist of two monosaccharides that are chemically
combined.
The sugar we use to sweeten coffee is a disaccharide. It is also called
sucrose or table sugar.
When two glucose molecules are combined, maltose is formed.
Another important disaccharide is Lactose or milk sugar.
Lactose is made up of a sugar called galactose and glucose.
Maltose (or malt sugar) is an intermediate in the intestinal digestion (i.e.,
hydrolysis) of glycogen and starch, and is found in germinating grains (and
other plants and vegetables)
 CARBOHYDRATES
Classifications:
Disaccharides
 CARBOHYDRATES
Classifications:
• Polysaccharides
Polysaccharides are polymers containing
numerous monosaccharide monomers.
There are three common polysaccharides—
starch, glycogen, and cellulose.
 CARBOHYDRATES
Classifications:
• Polysaccharides
Starch is the chief storage form of
carbohydrates in plants and the most important
source of carbohydrate in human nutrition.
Starch is made up of two types of
polysaccharides: amylose, which is a coiled or
helical structure, and amylopectin, which is
branched. Plants make starch.
 CARBOHYDRATES
Classifications:
• Polysaccharides
 Glycogen is a polysaccharide that is similar to starch
because it is also composed of alpha glucose units.
Glycogen is the major carbohydrate storage form in
animals, and corresponds to starch in plants.
It occurs mainly in liver (up to 6-8% wet weight),
and muscle (where it rarely exceeds 1% of wet
weight).
 CARBOHYDRATES
Classifications:
• Polysaccharides
The glucose molecules in cellulose chains are
arranged in such a way that hydrogen bonds link
hydroxyl groups of adjacent glucose molecules to
form insoluble fibrous sheets. These sheets of
cellulose are the basic components of plants.
 CARBOHYDRATES
Classifications:
Polysaccharides
  Lipids”https
://youtu.be/5BBYBRWzsLA
 LIPIDS
• They are water insoluble molecules (hydrophobic or
water-fearing) that are composed of carbon,
hydrogen and oxygen.
• Aside from carbohydrates, lipids are another class of
biomolecules that have the “job” of storing energy
for later use.
• The most abundant of the lipids are the fats and oils,
also called triglycerides.
 LIPIDS
• Fats and oils are triglycerides that come from the
combinations of glycerol and three fatty acids.
• Lipids are also found in hormones and cell membrane
components.
• Waxes are lipids that come from the combinations of a long-
chain alcohol and a fatty acid.
• Steroids are another class of lipids whose molecules are
composed of fused rings of atoms. The most important steroid
is cholesterol.
 LIPIDS
• What kind of foods rih in fats should be taken in moderation? Why?
• Foods that are rich in saturated fats and transfats should be taken in moderation
because they are considered to be bad fats.
• Saturated fats raise total blood cholesterol as well as LDL (low density lipoprotein)
• cholesterol (bad cholesterol). Saturated fats are found in fatty beef, pork poultry
with skin, beef fat, lard and cream, butter, cheese and other dairy products made
from whole or reduced-fat milk. A diet should emphasize vegetables, fruits, whole
grains low-fat dairy products, lean meat and poultry without skin, fish, and nuts.
On the other hand transfats are found in many commercially packaged foods,
commercially fried foods
such as French fries from some fast food chains. Also, avoid too much
sugar in the diet because it is converted to fats.
 LIPIDS
• Lipids are the polymers of fatty acids that contain a long, non-polar
hydrocarbon chain with a small polar region containing oxygen. The
lipid structure is explained in the diagram below:
Carbohydrates and lipids are composed of the same chemical elements, but
in different proportions. Both are used as energy sources for cell
metabolism. Which type of molecule has the higher calorie content per
gram. Explain the reasons for your answers.

• Both carbohydrates and lipids serve as sources of energy but

these compounds contain different capacities for energy storage.
Each gram of carbohydrates stores four (4) calories of energy,
whereas each gram of lipid stores nine (9) calories. As a result,
lipids serve as a more compact way to store energy since it
contains more energy per gram than carbohydrates.
 PERFORMANCE TASK 1
• https://docs.google.com/spreadsheets/d/1t82fIzzWla5D53Buvq-IxP3F
CTnvB_NeNG4Km5TK7hE/edit?usp=sharing
 QUIZ TIME!
• https://docs.google.com/forms/d/e/1FAIpQLScSxQfdk81rISZOYEigZbs
YGnHs5QIFdvISJ3jJMdfV0G2O8A/viewform?usp=sf_link